The recipe below will help you make the dough for the delicious Hawaiian pizza we posted here. Remember to make it at least 2 hours in advance, so the dough can rise!
I suggest getting your ingredients and equipment out first, so you can move quickly. We have this huge metal mixing bowl – one of my favourite things in the kitchen!
The yeast has to dissolve in warm water to get it started.
Here are all the ingredients in the bowl, ready to be mixed.
- 2 1/4 teaspoons dried yeast
- warm water
- 2 tablespoons olive oil
- 4 cups unbleached flour
- 2 teaspoons salt
- ground cornmeal
|Mixing the dough|
|In a measuring cup, dissolve the yeast in 1/3 cup warm water. Stir until all the lumps are gone. |
Transfer the mixture into a large mixing bowl. Add the flour, olive oil, salt and 1 cup warm water. Mix together ingredients - it's easiest to just use your hands at this point!
Once the dough starts to form, remove the ball of dough from the bowl and kneed it on a clean, floured surface for 10 minutes.
Transfer the dough to an oiled bowl that's large enough for the dough to double in size. Cover with plastic wrap or a tea towel and let sit for 2 hours in a warm, dry place.
|2 hours later|
|After letting the dough sit for two hours, preheat the oven to 400 degrees F. If you are using a pizza stone, put it in the oven to preheat. |
Divide the dough into two parts and wrap them separately. Let them sit for another 10 minutes.
|Rolling out the dough|
|Prepare a sheet of waxed paper or parchment on your counter, and sprinkle with cornmeal. |
Flatten one of the dough balls into a disk with your hands. At this point, if you know how, you can try to spin the dough into a larger disk, but I suggest putting it on the parchment or pan and rolling it out with a rolling pin until it's about 12" in diameter. Brush the edges of the crust with olive oil
|Dressing your pizza|
|If you are using a baking pan, sprinkle cornmeal evenly over it and transfer the dough onto it before dressing your pizza. |
If you are using a pizza stone, dress your pizza on the parchment and only transfer to the hot pizza stone when it's ready to go.
Bake for 15-20 minutes, or until the crust and cheese are golden.
Let the pizza cool down before you eat it - don't burn yourself!!